Risotto with Gorgonzola

1. 1

   Heat the stock in a separate pot almost to the boil.

2. 2

   Keep it very hot, near the risotto pan.

3. 3

   Put the olive oil in the risotto pan, and set over medium heat.

4. 4

   Add the onions and 1 teaspoon salt.

5. 5

   Cook, stirring occasionally, until the onions are wilted and just starting to color, about 6 minutes.

6. 6

   Add the rice all at once, raise the heat, and stir for a couple of minutes, until the grains are toasted (but not browned).

7. 7

   Pour in the wine, and cook, stirring continuously, until nearly all of the liquid has been absorbed.

8. 8

   Ladle in 2 cups of the hot stock, and stir steadily as the rice absorbs the liquid and begins to release its starch.

9. 9

   When you can see the bottom of the pan as you stir, after 5 minutes or so, quickly ladle in another couple of cups of stock and the remaining teaspoon salt.

10. 10

    Cook, stirring, until the stock again is almost completely absorbed, and then ladle in another cup or so of stock.

11. 11

    Continue this process, and check the risotto for doneness after about 6 cups of stock have been added, at about the 15-to-20-minute mark.

12. 12

    Add more stock if needed, and cook until the risotto is creamy but still al dente.

13. 13

    Turn off the heat.

14. 14

    Scatter the pieces of Gorgonzola over the risotto, saving a few spoonfuls for a garnish.

15. 15

    Sprinkle over it 1/2 cup of grated grana, and stir both cheeses into the risotto until incorporated.

16. 16

    Spoon into warm pasta bowls, scatter the reserved bits of Gorgonzola over the top, and serve immediately, passing more grated cheese at the table.

* Per serving · 4 servings · Values may vary.